Gluten-Free Pizza Base Recipe

One of our team members, Rachael, has been using this recipe for a few months and is really happy with the results!

This recipe makes 2 large pizzas, easily doubles for more dough.

INGREDIENTS

  • 1 Tbsp dry active yeast
  • 1 1/4 cup warm water (divided)
  • 1-2 Tbsp sugar (divided)
  • 3 cups gluten-free plain flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 Tbsp olive oil
  • 1 Tbsp Xanthum gum (optional for chewier base)

DIRECTIONS

  • Preheat oven to 180C. In a small bowl, combine yeast and 3/4 cup warm water. Leave to activate for 5 mins. Sprinkle in 1 Tbsp of the sugar a few mins in.

  • In a separate bowl, combine flour, salt, baking powder and remaining sugar. Whisk until well combined.
  • Make a well in the dry mixture and add yeast mixture, olive oil and additional 1/2 cup warm water. Combine well.
  • Knead dough on a floured surface until no longer sticky.
  • Divide, place both hunks onto reusable baking liner on pizza tray. Use hands to work dough from the middle to the edges or roll it pretty thin with rolling pin/empty jar.
  • Pre-bake the crust for 20 minutes or until it looks dry.
  • Remove from oven. The crust will be surprisingly hard at this stage. Cracks are normal and totally ok. Spread generously with sauce and desired toppings. Pop back in oven for another 15-20 minutes.

Lentil Soup

Soup weather is here so we thought a winter warmer recipe would be perfect, plus this recipe is super easy and tasty!

Ingredients
1-2 tbsp Olive oil
2 cups diced onions
2 cups diced carrots
2 cups diced celery
plus these from Wasteless Pantry:

2 tsp garlic granules (or 2 fresh cloves)
1 cup of soup mix (mix of lentils, split peas and barley) or split peas
36g dried chicken or vegetable stock plus 2L water (or 8 cups of chicken or vegetable stock)
1 bay leaf
Salt and pepper

Method
In a large saucepan, heat oil and cook onion, carrot, celery and garlic over medium heat until softened. Stir in soup mix or split peas, stock and the bay leaf.
Cover, reduce heat and simmer for 2.5 hours, stirring frequently.
Puree warm soup with a blender. Serve with crusty bread and garnish with some parsley and cream on top 😄